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This Korean Cucumber Salad (Oi Muchim) is a fast and straightforward facet dish made with crisp cucumbers, a tangy vinegar and gochujang sauce making it the right stability of candy and spicy.
Prepared in simply 10 minutes, this simple Korean cucumber salad is gentle, refreshing, and full of taste. In the event you love contemporary cucumber recipes, this easy Korean facet dish is ideal for weeknight dinners, barbecues, and Asian-inspired meals.
You recognize these recipes that shock you by utterly stealing the present? This Korean cucumber facet dish is certainly one of them.
I initially made it as a facet dish for our Korean Floor Beef, anticipating the meat to be the star of dinner. As a substitute, everybody stored sneaking further spoonfuls of the cucumbers straight from the bowl. That’s once I knew this easy little facet dish was one thing particular.
What’s Korean Cucumber Salad?
Korean Cucumber Salad, or Oi Muchim, is a crisp and refreshing Korean facet dish made with cucumbers and a daring candy, savory, tangy, and spicy dressing. It’s fast to make and the right complement to Korean Floor Beef, rice bowls, and grilled meats.
Why You’ll Love This Korean Cucumber Salad
- Prepared in simply 10 minutes
- Crisp, cool, and refreshing
- Candy, tangy, savory, and spicy
- Good facet dish for Korean Floor Beef
- Naturally dairy-free
- Nice for meal prep because it will get much more flavorful because it sits
- Straightforward to customise the spice degree
- Made with easy pantry substances
- Pairs with nearly any protein
- Higher than takeout facet dishes
Components You’ll Want
Probably the greatest issues about this Korean cucumber salad is that it transforms a handful of easy substances right into a facet dish that’s full of daring taste. A lot of the substances are pantry staples, and the entire salad comes collectively in simply minutes.
- Cucumbers: English cucumbers are good for this salad as a result of they’ve skinny skins, fewer seeds, and a crisp, refreshing crunch. No peeling required!
- Soy Sauce: Soy sauce provides savory, umami-rich taste and serves as the bottom of the dressing. It brings depth and stability to the contemporary cucumbers and spicy gochujang.
- Rice Vinegar: Gentle and barely candy, rice vinegar provides the brilliant tanginess that makes this salad so refreshing and helps stability the richer flavors.
- Sugar: A contact of sugar balances the salty, spicy, and acidic substances whereas enhancing the pure sweetness of the cucumbers.
- Toasted Sesame Oil: This flavorful oil provides a wealthy, nutty aroma and is without doubt one of the signature flavors in Korean-inspired dishes.
- Scallions: Also called inexperienced onions, scallions add a gentle onion taste, contemporary crunch, and exquisite shade to the salad.
- Gochujang: Gochujang is a Korean fermented chili paste that provides a singular mixture of candy, savory, tangy, and spicy taste. It’s what offers this cucumber salad its daring Korean-inspired style.
- Toasted Sesame Seeds: Toasted sesame seeds add a delicate crunch and nutty taste whereas offering the right of completion.
- Recent Cilantro: Recent cilantro provides brightness and a contemporary natural be aware that enhances the spicy, savory dressing and crisp cucumbers.
Learn how to Make Korean Cucumber Salad
This simple Korean cucumber salad comes collectively in only a few minutes. Merely whisk collectively the dressing, toss every little thing collectively, and let the daring flavors do the remaining.
- Make the Dressing: Whisk all substances collectively in a small bowl.
- Toss the Salad: Toss the cucumbers with the dressing in a big seving bowl.
- Add the Toppings: Sprinkle the salad with the sesame seeds, scallions and cilantro.
- Serve: Let it sit for 15-20 minutes, then serve instantly or inside 3 hours.
What to Serve with Korean Cucumber Salad
On the lookout for the right fundamental dish? We nearly at all times serve this spicy Korean cucumber salad alongside our wildly in style Korean Floor Beef recipe.
Ideas for the Greatest Korean Cucumber Salad
- Serve chilled for essentially the most refreshing texture.
- Use English or Persian cucumbers for the most effective crunch.
- Slice the cucumbers evenly in order that they take up the dressing uniformly.
- Modify the gochujang to make it milder or spicier.
- Let the salad sit for 10-Quarter-hour earlier than serving for much more taste.
Korean Cucumber Salad FAQs
Korean cucumber salad is usually known as Oi Muchim, a well-liked Korean facet dish made with cucumbers, seasonings, and a spicy-sweet dressing.
Historically it has a gentle kick from Korean chili flakes, however you may simply alter the warmth degree.
Sure, but it surely’s finest loved inside 24 hours whereas the cucumbers stay crisp.
English cucumbers and Persian cucumbers work finest as a result of they’ve skinny skins and fewer seeds.
Sure! Korean cucumber salad is of course low in energy and full of contemporary greens. It’s a light-weight, flavorful facet dish that pairs nicely with protein-rich meals and rice bowls.
Storage Ideas
Leftover salad ought to be saved in an hermetic container within the fridge. It can maintain for as much as 2 days. This salad shouldn’t be frozen.
Korean cucumber salad may be make as much as 3 hours forward of time however I wouldn’t wait for much longer than that or the cucumbers begin to lose their crunch.
I like having recipes like this Korean Cucumber Salad in my again pocket as a result of it immediately makes dinner really feel extra thrilling with out including further work. The cool, crunchy cucumbers and daring Korean-inspired flavors are such a scrumptious distinction to wealthy meats and rice dishes. When you strive it, don’t be shocked if you end up making a batch each time cucumbers are on sale!
